Ingredients

• 24 large cremini mushrooms, stems removed and reserved
• 8 oz cream cheese, softened
• ½ cup grated Parmesan
• 3 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon Worcestershire sauce
• 1 teaspoon soy sauce
• ¼ teaspoon red pepper flakes
• ½ cup breadcrumbs
• 2 tablespoons olive oil
• Salt and black pepper

Method

1. Preheat oven to 375°F. Brush mushroom caps with olive oil, place hollow-side up on a baking sheet.
2. Finely chop the reserved stems. Sauté in a little olive oil with garlic until all moisture evaporates, about 5 minutes.
3. Let stems cool slightly. Combine with cream cheese, Parmesan, parsley, Worcestershire, soy sauce, and pepper flakes.
4. Season filling with salt and pepper. It should be well-seasoned — the mushrooms will dilute it.
5. Spoon filling generously into each cap, mounding slightly. Top with a pinch of breadcrumbs.
6. Bake 20–25 minutes until golden on top and mushrooms are tender.
7. Rest 5 minutes before serving — the filling is very hot straight from the oven.